CORN SUNDAL, CORN CHUNDAL, CORN SUNDAL, CORN CHUNDAL

Corn Sundal can be made with sweet corns or the dried corns soaked in water.  this can be served for snacks or as chaat with onion, tomatoes and little chaat masala or served as sundal.

CHANA DAL SUNDAL, CHANA DAL CHUNDAL, BENGAL GRAM SUNDAL, KADALA PARIPPU SUNDAL

As I already told you varieties of Sundal recipes will be featured in all the blogs and sites during Navarathri festival.   here is another varieity of sundal made with chana dal, bengal gram or kadalai parippu.

MOONG SUNDAL, GREEN GRAM SUNDAL, PACHA PAYARU SUNDAL

Green gram or moong or pacha payaru  or cheru payaru it is known as,  is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.

 It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.

 It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Green gram Sundal, Green gram Chundal is any time snack for us.  But specially when it make for neivedyam, the taste is really different.  This is another variety of Sundal i am posting for you all.

MATKI SUNDAL, MATKI CHUNDAL, MOTH BEANS SUNDAL, MOTH BEANS CHUNDAL

During navrathi, some people display kolu, golu  and invite all for tamboolam, vettilapaku. Married ladies and kanyas are served with the variety of sundals along with vettilapaku.  Here is another variety of Sundal for you.

PEANUT SUNDAL, PEANUT CHUNDAL

Peanut Sundal is another variety of Sundals (indian salad) prepared for the Navarathri festival.  This can be made for normal days also and served as snacks.

NAVADANYA SUNDAL, NAVADANYA CHUNDAL

Navadanya sundal or Navadanya chundal means nine different legumes  and lentils are soaked in water and prepared the same for neivedyam during navarathri.  I made it because 9 days - 9 danyam (legumes) mixed together ( akind of south indian salad).  This can be served as  a snack with little additions of onion, tomato, cucumber and chopped green coriander as garnish.


Ingredients:

Karamani (Red chowli, Thatta Payir, Cowpeas, Black-eyed peas, )
Chana dal (Bengal Gram)
Black chana (Black Chikpeas)
Green chana (Green Chikpeas)
Matki (Moth Beans)
Kabuli chana (Chikpeas)
Peanut (Groundnut, Nilakadalai)
Kulith (Horsegram)
White watana (White Peas)
Green Watana (Green Peas)
etc.

Seasoning:

2-3 tbsp oil
1 tsp mustard seeds
1 tsp urid dal
generous pinch of asafoetida.
few curry leaves.

Method 1. Take any nine varieties of lentils or legumes of your choice  and soak in water for 5-6 hours. 2. Directly cook the same in water with turmeric powder and salt. Drain the excess water. 3. Heat 2-3 tbsp oil in a kadai, add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder (asafoetida). 4. Add the cooked lentils and saute for two minutes. 5.  season with the ingredients mentioned above. Variation:  you can add chilli powder for the spice, secondly add grated coconut crushed with green chilli and cumin seeds, or only with grated coconut and  chilli powder. THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME. chana-dal-sundal-chana-dal-chundal.html moong-sundal-green-gram-sundal-pacha.html kabuli-chana-chundal-kabuli-chana-sundal.html

BROWN CHANA, BLACK CHANA SUNDAL, CHUNDAL

During Navarathi, this is another variety of Sundal, chundal made with black chana, brown chana, konda kadalai for the neivedyam to Devi.  This can be had on normal days also as a snack with chopped tomatoes and onions and little nylon sev on top of it.  Navrathri pooja begins on 5th of October, varieties of sundal, chundal recipes are here for you.

SOYABEAN SUNDAL, CHUNDAL

During Navarathri, we make varieties of Sundals/Chundals for neivedyam to Goddess Durga, Lakshmi and Saraswati.  Vada and Payasam is also a part of that.  The recipe is more or less same method.  Here I am presenting varieties of sundals for you to prepare for this Navarathri which begins in the first week of October 2013.

MANGO GINGER RICE (MANGA INJI SADAM)

Mango ginger rice or manga inji sadam or ambe halad bhath is prepared with mango ginger which is available in south side.  In north side also it is available and is called ambe halad (you get orange colour and white colour orange colour is used for preparing haldi powder after due process and white colour is used for pickle).  It is similar to the ginger but have a different taste.

Mango ginger pickle, thokku, manga inchi urugai, manga inchi thokku

Mango ginger pickle is made with mango ginger or ambe halad (white) or manga inji it is called.  Basically, we chop the same and add to the lime and green chilli with salt and make the pickle.  we can also add chilli powder and make it.  Le us see how to make this

Mango ginger pickle, thokku, urugai, achar, uppilittathu

youtube : mango ginger thokku, pickle

DUDHI HALVA, BOTTLEGOURD HALVA, LAUKI KI HALVA

Lauki halva is made with  milk and sugar.  you can add sugar free for making it diet friendly.

The bottle gourd is low in fat and cholesterol yet high in dietary fibre. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex.  Its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.  It carries the potential to break the calculi (stones).  A glass of juice with lime juice consumed is quite beneficial.  

ASHGOURD HALVA, POOSHNIKA HALVA, KUMBALANGA HALVA, SAFED BOPLA HALVA, sugar free, diet friendly

Ashgourd halva is made out of grated ashgourd, milk and sugar.  It is a very easy preparation and a very nice sweet dish.

Beetroot sago kheer, beetroot javarisi payasam

Beetroot sago kheer is a delicious kheer made out of grated beetroot, sago and milk.  If loaded with dry fruits,it is awesome.

     Beetroot’s amazing range of vitamins and nutrients have been shown to boost your immune system, helping you better fight off infection. These nutrients help stimulate the reoxygenation of cells and the production of new blood cells.  health-benefits-of-beet-root.html

Let us have a look at the recipe now:

Beetroot sago kheer

BEETROOT VADA

Beetroot vada is made with beetroot, tuvar dal, chana dal & curry leaves.  Beetroot is a super-storehouse of both vitamin C and iron.   Both are essential elements for health. 

Beetroot vada

EASY BISCUIT CAKE l Cakes/bakes

Biscuit cake is made easily with parle glucose biscuit, sugar and cocoa powder.  whenever we want to celebrate birthday of our children in the building, we make this easy cake and they love it.  It is easy, healthy and  tasty too.

Easy Biscuit cake

GOOSEBERRY CHUTNEY, NELLIKKA CHUTNEY, AMLA CHUTNEY, AVLA CHUTNEY

Goosberry contains a lot of Vitamin C.  It is eaten by everybody in the form of raw, or pickle or chutney or gooseberry rice etc.  It is also used for ayurvedic medicines since it has got lot of medicinal values. If one avla taken in the morning  is good for diabetic people.

Gooseberry chutney

LASOONI SAMBAR

LASOONI SAMBAR

Lasooni sambar is made with lasoon and masala made out of kopra, onion  and lasoon.  It is not like the normal sambar but resembles the Rasam.    It goes well with rice.

DABELI OR KUTCHI DABELI

Dabeli or Kutchi dabeli or Double roti is a snack food of India.  Originated from the Kutch region of Gujarat, it is a spicy  street food and a snack item with a cup of hot  tea or coffee. It is  made with boiled potatoes mixed with the dabeli masala, garlic chutney, date tamarind chutney then put in the Pav or Bun garnished with nylon sev, onion, roasted masala peanuts.

In Maharashtra, the Vada Pav is famous, similarly, in Gujarat, this delicious dish is famous.  It is not only famous in Gujarat, but in other parts of India also.

If you have the chutney items and masala ready at home, it is an easy dish to make at home.

Let us have a look at the recipe now:

Dabeli

Yam Chutney, Suran Chutney, Chena Kizhangu Chutney, Elephant Foot chutney

Yam Chutney can be made very easily and goes well with rice, chapati, dosa and Idli.  I made this chutney as accompaniment for Idli today.  Normally, we use coconut for the chutney's but for this chutney i did not use coconut, still it was very tasty.

Let us have a look at the recipe now:

Ingredients:

1/4 cup yam cooked with little salt and turmeric
1/4 cup grated coconut.
1 green chilli
1 small piece of ginger finely chopped
1/2 cup curd
1-2 garlic cloves (optional I did not use it)
salt as per taste.


Seasoning:

1 tsp oil
1 tsp mustard seeds
a pinch of hing powder
few curry leaves
2-3 broken red chilli

Method:

Put the cooked yam, coconut, chilli, ginger, garlic, salt and grind
add some water while grinding.  when you get a smooth paste of it,
add the curd and pulse it for few seconds.
adjust the consistency by adding water.
season with the items mentioned under seasoning.

You can make avla (gooseberry) chutney, mango  chutney (mango kept in salt water for few days), pumpkin chutney etc.

see more chutney varieties


green-chutney-coriander-chutney.html
red-theeka-chutney-for-chaats.html
dry-lasoon-chutney.html
date-tamarind-sweet-chutney.html 


the above are for chaats

other chutney varieties.

mango-chutney-manga-chammandi.html
ginger-chutney-inji-chutney-inji-curry.html
uppu-mangai-arachukalaki-azhugu.html
banana-stem-chutney-vazhathandu-chutney.html
snake-gourd-chutney-padval-chutney.html
mango-jam-mango-chutney-mango-spread.html
cherry-and-tomato-chutney.html
pumpkin-flaxseed-gun-powder-diet.html
vepilakkati-narghanga-elai-podi-urugai.html
gooseberry-chutney-nellikka-chutney.html 

FRIED RICE

Fried rice is made withe some mixed vegetables, soya sauce and pepper powder.  It is another way of making the children to eat the vegetables who are reluctant to eat vegetables viz. carrots, beans etc. You can serve this vegetable manchurian, gobi manchurian etc.

see the link for  vegetable-manchurian.html 

mix vegetable fried rice

VEGETABLE MANCHURIAN

Vegetable manchurian is prepared  with carrots, beans, capsicum, cabbage and spring onion.  This can be eaten as it is or added to  a gravy and serve with fried rice.  It is a delicous accompaniment for fried rice. fried-rice.html

Vegetable Manchurian

DIET CHART

Hi viewers,

As requested by two of my friends, i am giving below the diet chart which we (myself and my husband)
follows.

It may vary person to person  hence always check with doctor before you start following this chart as certain things may not be applicable to you.

This chart is prepared considering the following illness : cholesterol, diabetics, heart problems.

DIET CHART

DATES TAMARIND SWEET CHUTNEY ll SWEET CHUTNEY ll CHUTNEY

Date tamarind chutney is a sweet chutney which is used in Chaats.  It is made with dates, tamarind, jaggery and some chilli powder, roasted cumin powder, dry ginger powder etc.

Flaxseed Khajur Laddo

Flaxseed laddo is made with Khajur, sugar, ghee and dry fruits.  It is very easy to make, tasty and healthy too. Flaxseed and dates has got many health benefits.  Flaxseed in take controls cholesterol level.   dates are rich in nutrients, vitamins and minerals.  It dietary fiber prevents  LDL cholesterol in the gut.    see the link below for the health benefits of dates.

Flaxseed oil has been known to lower cholesterol and protect the heart from disease, as well as regulate blood pressure. Because of its fiber content, flaxseed oil promotes healthy and efficient digestion. It can also help to soothe stomach ulcers.


health-benefits-of-dates.html

Flaxseed khajur laddo

RED CHILLI CHUTNEY, RED THEEKA CHUTNEY

Red Theeka Chutney is used for chaat items.  It is a simple preparation and can be made at home easily. It is made with red chilli, garlic, lemon juice, salt and roasted cumin powder.

Red Theekha Chutney

VADA PAV

Vada Pav need no introduction.  It is a staple food of Maharashtra.  In each knook and corner, you will see one stall of vada pav, vada bhaji, Samosa pav and we love it at any time.  Vada is made with potato and masalas, made small ball out of it and dipped in the chickpea flour batter and deep fried.  served with lasoon chutney, green chutney and fried green chilli with Pav.

Vada Pav

Dry Lasoon chutney

Dry lasoon chutney is normally served with Vada Pav.  this can also be served with dal rice. It is a very simple and easy preparation.

Dry lasoon chutney

WATER MELON KHEER

Water melon kheer or payasam is made with the white portion of water melon.  We can prepare subzi also with the white portion of the water melon.  It is quite tasty whether it is subzi or kheer or halva.  I have made pachadi, dosa, halva etc and already posted.

It is a simple preparation and delicious when served cold.

KHAJUR, SAGO KHEER

I was craving to eat some sweets and want something instantly.  when i looked in the fridge, khajur was lying in one packet.  my husband had soaked some dry khajur to eat.  immediately i soaked 2 tbsp sabudana and the khajur and here is the recipe. It is healthy, tasty too.

Khajur sago kheer

Ashoka Halva, halva, Moong wheat flour halva

Ashoka halva it is known as was introduced to me by my Aunty, Kunchamma Nochur.  When she came to our house with her daughters and grand daughter, she brought the same for us.  I liked  it very much and immediately noted down the recipe.  It is a month back but could not make it.  However, being Ananth Chaturdasi on 18th Sept 2013, we left our office early due to Ganesh Immersion, I reached home early.  So I decided to spent some time to make this sweet as my daughter was also craving for some sweets.

Moongdal, wheatflour halva

TOMATO SOUP

During the heavy rain or when you are not well, a bowl of hot soup is always preferred by everyone.   My children always prefer them with toasted bread cubes in it.  Today's demand was for Tomato Soup.  I never miss the chance to put certain vegetables wherever and whenever it is possible as my children are very fussy about eating vegetables.

Tomato Soup

KUGELHOPF (EGGLESS, SAVORY)

International food challenge #2

International Food Challenge is started by Shobhana and Saras.  This month's  recipe is   from Alsace Lorraine   They had given three recipes out of which I selected the Kugelhopf (eggless savory) as I found that most of the ingredients are available in the vicinity.

 Due to the busy schedule and cannot spent much time in searching for the ingredients, i decided to do with it and was loved by all.  especially, by the children, you will not believe I made it thrice.  Started on Saturday, did not turn out much well (though was tasting good)  as the outer cover was  very thick and really goofed up with it.  Decided to try my hand again on Sunday, and I tell you, it was marvellous.

 I always share the dish  which I make with my three neigbours (they are my judges)  and the children demanded  for more.  Hence I had to make it again in  the afternoon.  Was very happy with the outcome.

Thanks to Shobhana and Saras for giving the opportunity to try something new and i learnt the basics of baking by trying this recipe.

During this process, I also made wheat flour pizza base and came out very well.  Shall post the recipe later on.

Kugelhopf

SABUDANA CHIVDA

Sabudana chivda is made with nylon sabudana and not with the regular sabudana which we buy for making khichadi.  I always used to wonder how it is made and i tried with the regular one and could not succeed. Actually, I was not aware of the variety of nylon sabudana.  Yesterday when i went to buy paneer, i saw the packet of sabudana chivda on the rack.  I just enquired with the shop keeper how it is made, he said it is made with nylon sabudana.  I could not resist myself and asked him to give me 250 gms of nylon sabudana.

sabudana chivda

SABUDANA MODAK AND LADOO, TAPIOCA PEARLS MODAK AND LADOO, JAVARISI MODAKAM AND LADOO

Javarisi ladoo or modak, since so many days, i was thinking of making this but could not make it.  Recently was busy with Ganesh Festival and modak preparations, this item just slipped out of mind.  Today, when i saw the packet of sabudana, thought of trying this recipe.

Sabudana ladoo and modak

Whenever i make a new item, i always make in small quantity.   So tried with half cup of  sabudana and tell you it was a successful dish for my blog.  Sharing with you, have a look at the recipe.

Suzhiyam, Suzhiyan, Seeyam, Suyam, Susiyan, Suya Urundai, Sukhiyan

Sukhiyan is a  very simple and easy preparation with urid dal batter and the mixture of coconut and jaggery.  It is any time snack for us as i love this very much.  whenever i make poornam or saaran of coconut and jaggery, i never miss to make this.  It is also known as
Suzhiyam / Suzhiyan / Seeyam / Suyam / Susiyan / Suya Urundai / Poorna kozhukattai.  

Sukhiyan, Sugiyan

It is a deep fried  dumpling with sweet filling inside
Normally, in Kerala, it is made out of Moong (Green gram) and served with tea.  here i am presenting with the coconut jaggery mix.

PANEER CHOCO MODAK

 Paneer choco modak is another variety of modak which i made today for the ganesh festival.  as much as recipes, i have tried to post for the benefit of viewers.  Hope you all will enjoy this festival by making atleast one or two from this lot.

SANDESH MODAK

Ganesha Chaturthi is the Hindu festival celebrated on the birthday (rebirth) of Lord Ganesha, the son of Shiva and Parvati.

It is believed that Lord Ganesh bestows his presence on earth for all his devotees during this festival. It is the day Shiva declared his son Ganesha as superior to all the gods, barring Vishnu, Lakshmi, Shiva and Parvati. Ganesha is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel.

This year it is on 9th September 2013

Sandesh Modak

MATKI MODAK, MOTHBEANS MODAK

Anything you mix with sugar, jaggery, milk, the sweet dish tastes awesome.  Now ganesh festival is ahead, everyone will be trying out new recipes to welcome the Lord, Vinayaka, Vignesh, Vignaharta.  Since i am bored of making the same old green gram modak, coconut modak, urid dal modak, sesame seed modak, tried today the modak with matki and came out very well.  Everyone liked it hence i am sharing with you the recipe.

URAD DAL DUMPLINGS, ULUNDU KOZHUKKATTAI,

Urad dal dumpling is made during Ganesh Festival.  Basic ingredient is urad dal and it is delicious especially when served hot.  This is another variety of modak made for neivedyam.

During the festival, varieties of modaks are made sweet as well as savoury.

VEG SPICY DUMPLINGS

VEG SPICY DUMPLINGS are made with rice flour, vegetables and spices.  This is a nice snack item which can be served in the evening with a cup of tea or coffee. It is not only healthy but an easy way to feed the children with the vegetables.

CHUTNEY DAL MODAK, DALIA MODAK

I am here again with another recipe of modak.  It is very easy to make.  You need chutney dal, sugar, ghee and cardamom powder, ginger powder etc.  This can be prepared in advance and stored in airtight containers separately.  Since it needs little space, you cannot keep one on top of the other.  adjust the same accordingly as shown in the picture and handle carefully.

FRIED MODAKS

After making a steamed variety of modaks, make some fried variety during this festival and enjoy. Also seek the blessings of Lord Ganesha.  Fried modak is made out fava, maida,milk and dry coconut.

CHURMA MODAK

Churma moda is made out of wheatflour, semolina, sugar, ghee.  This is yet another varieties of modaks which you can make for Prasad during the ganesh festival.

CHOCOLATE AND KAJU MODAK

As I told you varieites of modaks were prepared by us last year specially for the ganesh festival which were published in Times of India.  I am sharing with you another varieity i.e Chocolate and Kaju Modak.  Who will not like chocolate and Kaju.  This is for the chcolate and kaju lovers.  a very easy and interesting recipe

Dates and Rajgirah Modak

The festival of Ganesh Chathurthi is celebrated all parts of the country with great enthusiasm.  Everyone is eagerly waiting for bringing the Lord Ganesha in their homes, complex etc which is only two days away.  Be prepared to make some special modaks to welcome the God.

Rajgirah  is a flour made from the seeds of a plant called amaranth. There are many members of the amaranth family. Some are grown primarily for their seeds, which are treated as a grain, others are decorative, and some are considered weeds. All are edible. Amaranth flour is used in making pastas and baked goods. 

BESAN MODAK (BENGAL GRAM MODAK)

Last year during ganesh festival, we made lots of varieties of modak which were published in Times of India.  Some of the recipes  I  am posting one by one out of it.

Here is Besan Modak or bengal gram modak.   It is made out of besan with pure ghee and powdered sugar.

NARALACHI MODAK, VELLA KOZHUKKATTAI,

To welcome the Lord Ganesha, Vignahartha, I have already posted two to three varieites of savory version of modaks.  Now is the turn to post a sweet variety which in every household we make it for varalakshmy vratham, pooja too.

Sweet varieties are prepared with whole green gram, chana dal, coconut, seasame seed and the variety is endless.

Naralachi modak, vella kozhukkattai

Tilachi modak, Seasame seed dumplings, sesame seed kozhukkattai..

During ganesh festival, varieties of modaks are prepared.  One among them is the Tilachi modak, seasame seed dumplings or sesame seed.  Sesame seeds with coconut, jaggery and peanuts as a filling is quite delicious for those who are fond of sweet varieites.  today sitting at home with little fever, decided to post few recipes ahead of Ganesh Festival  when I was able to sit for sometime.

People are coming out with innovative ideas and the market is flooded with colourful modaks.  But let us not forget the traditional method of making the modaks.

KARAKOZHUKKATTAI OR RICE DUMPLINGS

During ganesh festival, various types of modaks are made for neivedyam.  During the last Ganesh Festival, children from our complex made lots of eco friendly ganeshas and modaks made by ladies were published in Times of India.

Here is another savoury version of modak ahead of ganesh chaturthi  which is on 9th September 2013.  This rice dumplings are made very easily without much hassles and is a nice snacks too on normal days.

karakozhukkattai

God Bless All

CORN MOONGDAL MODAK

Ganesh Chaturthi is on 9th of this Month and everybody in Mumbai is thrilled to welcome the Elephant God Shri Ganesha, the remover of all obstacles. We have one and a half day Ganpati at home and in our Complex,it is 5 days.  Children are busy with their studies one side and another side, practicing dance for the ganesh festival.

Ladies are busy with the preparation of various cuisines for the festival one among them is MODAK.  Sweet or savoury, we enjoy all kind of dishes during the festival.

Sol Kadhi

Sold Kadhi is made and photographed quite some time back.  today sitting at home, got the opportunity to post the same.  Sol Kadhi is prepared with kokum and coconut.  This is the speciality of  Maharashtrian  cuisine and served as an appetizer or after a meal. It is  famous in konkan region too.  It is good for digestion hence after a heavy meal, people drink this.  This can be served as chilled or as it is. It is very easy to make and relished by everyone

It is a blend of kokum, coconut, ginger, garlic garnished with pudina/coriander leaves or a tadka.  

Ingredients

I

 1  Coconut grated
   3-4  Green chillies
   1 small piece of Ginger
   1 tsp Cumin seeds
   2 cups of Water

pinch of asafoetida.

   Little salt

II

 5-6 Kokum soaked in water for 10 minutes (fresh)

III

Garnishing:

tadka of Mustard seeds, cumin seeds, curry leaves
 Chopped mint leaves and/or coriander leaves for garnishing

Tadka/tempering

1 tsp oil

1 tsp mustard seeds

1/4 tsp cumin seeds

few curry leaves.

Method

 Put all the items mentioned under I  in the mixer and grind to a smooth paste.
Strain the same and keep aside.    

 Squeeze the kokum in the water and strain it. or alternatively you can add while grind too.
Add the kokum syrup to the coconut milk.

Garnish with chopped pudina/coriander leaves and tadka

Your sold kadhi is ready to serve.  serve chilled or in room temperature as you wish.

Note:  Kokum is sour in taste.  It is used in food as a substitute to the tamarind.  hence while adding to the coconut milk, check the sourness and add.

BARLEY SOUP

Barley soup is made with barley, moong dal or oats and some vegetables.  It is quite healthy as well as having medicinal values.

Barely has medicinal value. Barley is used for lowering blood sugar, blood pressure, and cholesterol, and for promoting  weight loss. It is also used for digestive complaints including diarrhea, stomach pain, and inflammatory bowel conditions.

Some people use barley for increasing strength and endurance. Other uses include cancer prevention and treatment of a lung problem called bronchitis.

Barley is applied to the skin for treating boils.

In foods, barley is used as a source of vitamins, carbohydrates, proteins, and fatty oils.

 If we are having fever and have problem in passing urine, my mother always used to give us barely water to drink.  Recently when I was making barley water, my husband came and told me to make some soups for him. A healthy soup is prepared for him which i am sharing with you all.

CHINESE SOUP

My son was down with fever and cold.  He wanted to have some soups.  I had the ready made soup packets at home but he did not want that.  He told me to make some clear Chinese soup.  Luckily, there was some brocoli, cabbage, carrots and beans in the fridge.  He really enjoyed the hot soup which was served to him.

KARAMANI SUNDAL, RED CHOWLI SUNDA, COWPEA SUNDAL, BLACK EYED PEA SUNDAL. (sweet)

 Sundal varieites are made during the time of Navrathri specially.  Each day one variety of sundal is made for neivedyam (prasad) and then distributed to all the people who are visiting the Golu.  It can be made savoury as well as sweet.  The sweet version is given below.  Today being Teacher's day and co -incidentally, my birthday too. thought of posting this sweet recipe.

GREEN PEAS SUNDAL

 Sundal is  a simple South Indian salad made with different legumes like White chickpeas, black chickpeas, white watana, green watan, green gram etc.  It  is a dry subzi made especially for Nav Rathri and given to the ladies and children who visit the Golu.

The dried grams are  soaked in water for around 6-8 hours and pressure cooked and tempered with mustard seeds, urid dal, curry leaves and garnished with grated coconut and green chilli mix. This can be served as a side dish or can be had as a snack item with chopped onions, tomatoes on top of it.